Brazilian recipe
Asian-Style Beef Stir-fry with Vegetables
Succulent sirloin steak strips sautéed with fresh vegetables in a savoury, tangy Asian-inspired sauce. A quick and delicious weekday dinner.
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Ingredients
2 sirloin steaks (approx. 300g)
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated ginger
1 cup water
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to serve
Toasted sesame seeds to serve
1/2 head of cauliflower
1 carrot
1 onion
3/4 cup frozen peas
2 cloves garlic
1/2 tablespoon grated ginger
1 cup water
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil
1/2 tablespoon toasted sesame oil (optional)
Sliced spring onions to serve
Toasted sesame seeds to serve
Where to find ingredients
Beef, fresh vegetables, and garlic are widely available at local municipal markets or supermarkets; rice vinegar, soy sauce, and sesame oil can be found in the international section of most grocery stores.
Preparation method
- Slice the steaks into 1cm thin strips, discarding any larger pieces of fat
- Bring the meat to room temperature to ensure the pan stays hot during cooking
- Prepare the vegetables: trim the cauliflower leaves and stalk, then cut into medium florets
- Rinse the cauliflower florets and keep them in a colander
- Peel the carrot and slice it in half lengthways
- Slice the carrot halves diagonally into 0.5cm thin half-moons
- Peel the onion and cut into medium-sized dice
- Peel the garlic and slice thinly
- Heat a wok or a large frying pan over medium heat
- While the pan heats, prepare the sauce: in a measuring jug or bowl, mix the water, soy sauce, and rice vinegar
- Add the cornflour to the liquid mixture and whisk well until completely dissolved
- Once the pan is hot, add 1 tablespoon of vegetable oil and place the beef strips in the pan
- Sear the meat for about 2 minutes without stirring, waiting for it to release from the pan before turning
- Transfer the seared meat to a bowl and add the remaining vegetable oil to the pan
- Add the cauliflower and carrot to the same pan and sauté for 6 minutes, until they begin to brown
- Add the onion and sauté for another 2 minutes
- Add the sliced garlic and grated ginger, mixing well to release the aromatics
- Return the beef to the pan, add the frozen peas, and stir, cooking for 2 minutes just to thaw the peas
- Pour the soy sauce and cornflour mixture over the meat and vegetables
- Stir continuously for about 2 minutes until the sauce thickens and becomes glossy
- Remove from the heat and stir in the toasted sesame oil, if using
- Finish by sprinkling with sliced spring onions and toasted sesame seeds
- Serve immediately, ideally with steamed jasmine or white rice
Observations
This stir-fry is a vibrant and flavour-packed dish, combining tender sirloin strips with crunchy vegetables. Glazed in a rich, aromatic sauce made with soy sauce, rice vinegar, and ginger, it is a versatile and fast meal perfect for lunch or dinner, best served alongside steamed jasmine or white rice.
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